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Sugar, Spice, and Everything Nice Popcorn

The second best thing about this recipe is that every ingredient needed was already in my kitchen. And it was so quick and simple to make that I pulled it together one night after work.

The best thing about this popcorn is, of course, the taste. It is salty, sweet, smoky, and spicy — a combination that’s enough to keep you reaching back for more.

I halved Nigella’s party popcorn recipe to make a more reasonable amount for two people entertaining the idea of popcorn for dinner. Though I did keep the amount of butter the same, which seemed to work. One thing to know is that a lot of the people who left reviews for this recipe on Food Network’s website said it was way too salty. I used the amount called for (in half the recipe) but made sure they were two scant teaspoons. You may want to salt to taste.

sugar, spice, and everything nice popcorn

This popcorn has a little bit of everything — it’s salty, sweet, smoky and a bit spicy. Just enough of everything to make it irresistible.

Heat a large pot with a lid (I used my Dutch oven) over high heat and add oil. Add the popcorn kernels and immediately top it off with the lid. Wait as the kernels start to pop. Shake the pot occasionally to move the kernels around. Don’t peek inside. As the popping dies off, in a couple minutes or so, take the pot off the heat.

Melt the butter with the spices over medium-low heat in a small skillet. Pour the butter and spices over the popcorn and gently toss to coat. Or you can move everything to a paper bag and shake it like a polaroid picture. Serve.